Lunch Menu

 

Bagara Rice

Apollo Fish Fry

Mutton Kurma

Apollo Fish Fry Recipe / Apollo Fish Fry / Hyderabad Style Fried Fish / Restaurant Style Apollo Fish Fry

Apollo Fish Fry 

Ingredients for marination

Boneless fish pieces - 18

( use any fish ,today i have used Tilapia)

Salt to taste

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Red food colour as needed (optional)

Corn flour - 1 tbsp (heaped)

Maida - 1/2 tbsp

Ginger and Garlic paste - 1 tsp

Egg beaten - 1

( mix all above ingredients together and rest for 10 minutes)

Other ingredient

Oil to deep fry

Chopped ginger and garlic - each - 2 tsp

Sliced green chillies - 4

Curry leaves and coriander leaves few

Red chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Red chilly paste - 1 tsp

Salt to taste

Soy sauce - 3 tsp

Curd - 1 tbsp

Lemon juice - 2 tsp

Method

Heat oil in a pan and deep fry the marinated fish in batches till golden brown on both sides. Keep it aside.

Take 2 tbsp of the fried oil in a pan add chopped ginger ,garlic,green chillies and few curry leaves and saute.

Now add the remaining ingredients one by one and sauté till the oil separated from the masala.

Switch off the stove add the fried fish pieces and toss till well combined.

Garnish with coriander leaves and serve immediately!

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Ulli Vada / Kerala Ulli Vada / Onion Vada / Easy Ulli Vada Recipe / Kerala Onion Fritters - A Tea Time Snack

 

Ulli Vada 

Ingredients

Medium sized onion - 2 sliced

Salt to taste

Red chilly powder - 1 tsp

Fennel seeds - 1/4 tsp

Chopped ginger - 1/2 tsp

Chopped green chilies -3

Chopped curry leaves - few

Maida / All purpose flour - 3 tbsp ( heaped0

( Add more if needed)

Baking soda - a generous pinch (optional)

( I did not use)

Oil to deep fry

Kerala Ulli Vada 

Method

Take a bowl add the sliced onions and salt,using your hand crush and press the onions for a minute.

Cover with a lid and rest for 10 minutes till the onions leave water.To this add all the other ingredients and mix well,do not add any water.Shape the mixture into small vada and deep fry in hot oil in medium high flame till crisp and brown on all sides.

Place the fried vada on a kitchen tissue for extra oil to get absorbed.

Serve hot with tea.

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Apple Halwa / Apple Ka Halwa / Easy Apple Halwa / Easy Halwa Recipes

 

Apple Halwa

Ingredients

Sweet Apples - 4 medium size

( peel out the skin and grate )

Clean powdered jaggery - 3 tbsp

( add according to the sweetness of the apples)

Cardamom powder - 1/2 tsp

Cinnamon powder - a pinch

Fried cashew nuts and raisins in ghee - together - 2 tbsp

Ghee - 3 tbsp

Apple Ka Halwa

Method

Heat 1 tbsp of ghee and fry the apples till raw smell has disappeared. 

Cover with a lid and in low flame cook till all the water has evaporated and dry.

Add the jaggery and keep mixing till well combined.

Add remaining ghee, cinnamon and cardamom powder and mix well.

Switch off the stove add fried nuts and raisins, mix and enjoy hot or warm!

Note

a) For extra richness Khoya can be added.

b) Sugar can be added instead of jaggery.

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Dabeli Bread Coins / Dabeli Topping On Fried Bread Bites / Dabeli Bites / Dabeli Bread Bites

Dabeli Bread Bites

Ingredients

White bread slices - 6

( cut into bite size circles)

Oil to shallow fry - as needed

All other ingredients are same as Dabeli  recipe . Click HERE for the recipe

Dabeli Bread Coins

Method

Shallow fry the bread till crisp and golden brown.

Arrange all the bread slices on a plate,spread the red garlic chutney then top it with potato mixture.

Garnish with chopped onion,coriander leaves, sev, pomegranate seeds and desicated coconut.

Serve immediately!

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Stuffed Zucchini Boats / Zucchini Boats Recipe / Easy Baked Stuffed Zucchini Boats

Stuffed Zucchini Boats

Stuffing ingredients

Ground chicken - 1 cup

Marinara sauce - 1/4 cup

Salt and Pepper powder to taste

Italian seasoning - 1/4 tsp

Chopped fresh parsley - 2 tbsp

Chilly flakes - 1 tbsp

Chopped onion - a handful

Garlic salt - as needed

Zucchini flesh chopped

Olive oil - 3 tsp

Other ingredients

Zucchini - 1 large

( trim the edges and cut into half and scoop out the flesh,use the flesh for filling)

Mozzarella cheese - as needed

Baby potatoes - 4 and garlic -2

( I cut them and roasted along with zucchini boats) - Optional

Baked Stuffed Zucchini Boats

Method

Heat oil in a pan and fry onion, parsley and zucchini flesh till color changes. Add the ground chicken, seasoning and fry in high flame for couple minutes.

Lower the flame and add the marinara sauce, cook till the mixture thickens.switch off the stove and mix in the parsley leaves,

Grease a baking dish and arrange the zucchini boats and potatoes and garlic on the sides

Take the cooked chicken mixture and fill it inside the zucchini boats.

Sprinkle cheese and parsley on top and bake at 400 deg.F for 25 minutes or till cooked.

Serve hot!

Note:

Use your imagination to create interesting fillings

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Semiya Ven Pongal / Vermicelli Pongal Ven Pongal / Semiya Khaara Pongal / Vermicille Pongal

Semiya Pongal

Ingredients
Roasted Semiya/Vermicille -1 cup
Yellow moongh dhal - 1/4 cup
Turmeric powder - 1/ 2tsp
Salt to taste
Water - 4 cups
Crushed pepper-1/2 tsp
Crushed jeera-1/2 tsp
Curry leaves-little
Cashew nut -1tbsp

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Ghee-1tbsp

Oil - 2 tsp

Vermicelli Pongal

Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out. 

Add 2 cups of water and turmeric powder,pressure cook till its 3/4 th cooked.
Dry roast semiya till slightly colour changes. Do not over fry and burn them.

Heat ghee and oil in a pan and temper it with green chillies,ginger,crushed pepper,jeera,curry leaves and cashew nuts.Add the cooked dal and add remaining water and give a boil.

Reduce the flame and add the dry roasted semiya,cover and cook till done.
Switch off the stove add a teaspoon of ghee, mix and serve hot with any chutney you like.

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Milagai Vadai Recipe / Dharmapuri Special Milagai Vadai / Milagai Vada Recipe

Milagai Vadai

Ingredients

Sona masoori rice - 1/2 cup

(Do not used Idli rice)

Thur dal - 1/2 cup

Salt to taste

Dry red chillies - 5

( I used Kashmiri chilies -2 and regular chilies -3)

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon stick - a small piece

Garlic - 3

Ginger - a small piece

Diced onion - a handful

( Usually small onions are used)

Chopped curry and coriander leaves - 1 tbsp

Oil to shallow fry as needed.

Dharmapuri Milagai Vadai

Method

Wash rice and dal and soak it in clean water along with dry red chillies for just 10 minutes. 

Do not soak more than 10 minutes then your vadas will not turn out crisp.

Take a mixi jar add fennel seeds,cloves,cinnamon,ginger,garlic and pluse once then add the drained rice,dal,red chillies,onions and grind it to a semi coarse batter. While grinding add water in intervals.

Transfer to a bowl add salt, chopped curry and coriander leaves, mix well.

The batter should be a semi thick pouring consistency. Do not add too much water and dilute.

Heat oil in a pan when hot drop a ladle of batter in the center and shallow fry till brown on all sides.

Remove from oil and serve hot with coconut chutney.

Milagai Adai

Note:

a) This batter can be made even like Adai.

b) Use only raw rice for this recipe. Soaking time is important otherwise the vadas will not turn crisp.

c) To not add more water to the batter, they should be a semi thick pouring consistency batter.

d) Do not add more spices as they will dominate the dish.

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Kambu Dosai / Bajra Dosa / Kambhu Dosa / Pearl Millet Dosa - Millet Recipes

Kambu Dosa

Ingredients
Kambu / Bajra / Pearl Millet - 1 cup
Idli rice - 1/2 cup
Whole urad dal with skin - 1/4 cup
Methi - 1/2 tsp
Salt to taste
Oil to make dosa
Method
Wash and soak bajra,rice,methi and urad dal together overnight.
Next day grind all together to a semi thick smooth batter.
Add salt mix and leave it to ferment for 8 hours.
Your batter is ready for use,heat a dosa pan when hot pour a ladle of batter and spread it.
Pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.

For more Millet recipes click HERE

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Wheat Rava Pongal / Godhumai Rava Pongal / Samba Rava Pongal

Wheat Rava Pongal

Tempering ingredients
Oil - 2 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 1 tsp
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Curry leaves few
Other ingredients
Wheat Rava / Godhumai Rava - 1 cup
Yellow moongh dal - 1/2 cup
Water - 5 cups
Salt to taste

Godhumai Rava Pongal

Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the wheat rava and saute till its just hot.
Pour water add salt and pressure cook till soft.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.

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Chettinad Rangoon Puttu / Rangoon Puttu Recipe / Rava Puttu with Jaggery

Rangoon Puttu

Ingredients

Rava/Sooji/Semolina - 1/4 cup
Water - 3/4 cup
Jaggery- 1/4 cup

( reduce if you don't want too sweet)
Ghee - 1 tbsp ( heaped)

Oil - 2 tsp
Cashew nuts - 10
Cardamom powder - 1/8 tsp
Grated coconut - 2 tbsp

Rava Puttu with Jaggery

Method

Fry cashew nuts in 1 tsp ghee till light brown & keep it aside.
In the same pan add the remaining ghee and oil add the rava and grated coconut fry it in medium low flame till colour changes & nice aroma comes.

Switch off the flame & keep it aside.
Dissolve jaggery in water filter if there are any impurities and bring it to a boil.

Pour the hot jaggery syrup into the fried rava coconut mixture, mix well to make sure there are no lumps.
Switch on the flame,cover with a lid & in very low flame cook till water has evaporated & cooked.
Now add the fried nuts and cardamom powder,mix it well till everything is well combined.
Switch off the stove & serve them warm.
Note:
a) Fry rava well otherwise your puttu will be sticky.
b)Add jaggery according to the sweetness you want.

Inspired by Revathy Shanmugam

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Pita Bread Recipe / Homemade Pita Bread / Easy Pita Bread Recipe

Pita Bread

Ingredients

All purpose flour / Maida- 1 cup

Wheat flour - 1 cup

Salt - 1 tsp

Olive oil - 2 tbsp

Warm water - 1 cup + 1 tbsp

Sugar - 1 tbsp

Dry yeast - 1/2 tsp heaped

( all ways use good quality yeast to get the best result)

Method

Add yeast and sugar to 1 cup of warm water mix cover and rest to activate in a warm place ( till foamy).

Take a wide bowl add both the flours,oil,salt and the activated yeast mixture,gently mix with a wooden spoon.Add 1 tbsp of water if needed and using your hand knead the dough for 5 minutes till soft.

Grease a bowl with oil and place the dough,cover the dough and rest to rise for 3 hours at a warm place.

Divide the dough into equal size balls.Roll out each ball into a semi thick disc.

Cover with a wet cloth and rest for another 30 minute.

Heat a tawa when hot place the roll disc and cook on both sides till light brown and puffs up.While cooking gently press with a cloth for the pita bread to puff.

Remove from tawa and serve warm with any dip you like.

Adapted from MerryBoosters.

Baba Ganoush

For Baba Ganoush recipe click HERE

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Baba Ganoush Recipe / Lebanese Baba Ganoush Recipe / Roasted Eggplant Dip Recipe

Baba Ganoush

Ingredients

Home grown purple eggplants - 2 medium size

( Apply oil to the eggplant,prick all sides with a fork and bake it at 400 deg.F for 40 minutes or till soft.Cool cut into half and scoop out the flesh discard the skin.If you don't have an oven then use a  grill or roast it on direct flame on stove)

Salt and pepper powder to taste

Paprika powder - 1 tsp

Cumin powder - 1/4 tsp

Chopped fresh parsley - 1 tbsp

Olive oil - 1 tbsp

Grated garlic - 3

Homemade Tahini - 2 tbsp ( add more if you like)

( Dry roast 2 tbsp of white sesame seeds till they splutter.Cool and grind with little salt and needed oil to a thick smooth paste.Store it in a clean jar in fridge.Add grape seed oil,light olive oil or canola oil )

Lemon juice - 1 tbsp

Roasted Eggplant Dip

Method

Take a bowl add the eggplant flesh and mash it well to this add all the above ingredients and mix well till pale and well combined.Adjust seasonings according to your taste buds.

The colour of the dish depends upon the eggplant variety and the quantity of Tahini we use.

Drizzle some olive oil on top sprinkle some paprika powder and serve as a dip with vegetables of your choice or Pita bread.

Pita Bread

For Pita Bread Recipe click HERE

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Easy No Knead Dinner Rolls / Dinner Rolls / Soft Dinner Rolls Recipe / Easy Homemade Dinner Rolls

Dinner Rolls

Ingredients

All purpose flour / Maida - 1 & 3/4 cup

Warm milk - 1/2 cup

Dry yeast - 1/2 tsp

Salt - 1/2 tsp

Sugar - 1 & 1/2 tbsp

Soft butter - 3 tbsp

Egg - 1

Other Ingredients

Butter to grease the tray

Egg beaten - 1

( for egg wash)

Melted butter as needed

Easy No Need Dinner Rolls

Method

Mix sugar and yeast into the warm milk,mix cover and rest the yeast to activate ( till foamy).

Take a bowl add the activated yeast mixture,egg and softened butter mix it with a fork.

Now slowly add the all purpose flour and salt, using a spoon keep mixing till you form a soft sticky dough.Transfer the dough into a greased bowl cover and rest for 3 hours or more till dough has doubled in size.

Dust the work place with very little flour place the dough and roll like a log.Cut into 5 or 6 equal size pieces.

Gently roll each piece into a ball and place it on a greased baking tray.

Cover and rest for another 1 hour for them to rise.Brush the beaten egg on top using a brush and bake them at 375 deg.F for 20 minutes or till done.Each oven is different so keep an eye.

Remove from the oven brush the top of each dinner roll with butter and serve warm.

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Puliyodharai With Cauliflower Rice / Cauliflower Puliyodarai / Tamarind Cauliflower Rice Recipe - Cauliflower Rice Recipes

Cauliflower Puliyodharai

Ingredients

Frozen cauliflower rice - 2 cups

( cook according to the pack)

Pulikachal - as needed

Curry leaves few

Salt as needed

Method

Mix the needed pulikachal into the hot cooked cauliflower rice,add salt if needed and some fresh curry leaves.Mix till everything is well combined.

Serve hot!

Click HERE for Pulikachal recipe.

Click HERE for other Cauliflower Rice recipes.

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Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava

Andhra Style Idli

Ingredients

Idli Rava - 2 cups

( soak it in water for 2 hour)

Urad dal - 1 cup ( heaped)

(wash well and soak it in water for 4 hours)

Salt to taste

Andhra Style Idli

Method

Drain water from the urad dal add it into a wet grind or mixi,sprinkle water in intervals and grind till fluffy soft and thick batter.

Transfer into a bowl add salt,squeeze out the excess water from the rava and add to the ground dal.

Mix well cover and leave it to ferment for 6 to 8 hours or overnight.

Next day beat the batter once if too thick then add some water to get the right consistency.

Grease idli plates pour the batter into the idli plates and steam till cooked.

Serve hot with any side dish you like.

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Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa

Kumbakonam Kadappa

Ingredients ground to a smooth paste

Coconut - 1/3 cup

Fennel seeds - 1 tsp

Green chillies - 4

Cashew nuts - 4

Garlic - 2

(Pour water and grind to a smooth paste)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Cinnamon - a small piece

Cloves - 1

Bay leaf - 1

Other Ingredients

Moongh dal - 1/4 cup

( dry roast till just hot pour water and pressure cook till soft)

Boiled potato - 1 medium size

( boil the potato peel the skin and mash it coarse)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onions - 1/4 cup ( heaped)

Slit green chillies - 4

(add according to your spice level)

Curry leaves - few

Water as needed

Kumbakonam Kadappa

Method

Heat oil in a pan and temper with above ingredients.

Add onions, green chillies and few curry leaves saute till transparent. Add salt and turmeric powder sauté till raw smell has disappeared.

Pour the cooked moongh dal,ground paste and mix for a minute.

Add water according to the consistency you want,usually this gravy should be a bit watery and spicy.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with curry leaves and serve hot as side dish for Idli or Dosa.

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Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack

Potato Bajji

Ingredients for the batter

Besan - 1 cup

Rice flour - 1/2 cup 

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Ajwain - 3/4 tsp

Hing - a pinch

Cooking soda - a pinch

Water as needed

Other Ingredients

Large potato - 1

( wash and peel out the skin,pat them dry.Cut into thin circles)

Oil to deep fry as needed

Method

Take a wide bowl add the batter ingredients and mix.

Pour water little by little and mix to get a semi thick batter consistency.

Do not make the batter thin ,they must resemble  like dosa batter consistency.

Heat oil in a pan when hot dip each potato slices into the batter and coat both sides well and gently drop into the oil.

Deep fry in medium high flame till light brown and crisp on both sides.

Remove from the oil and place it on kitchen tissue for excess oil to get absorbed.

Serve hot with coconut chutney.

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Bombay Chutney Recipe / Besan Chutney Recipe / Kadalai Maavu Chutney Recipe - Chutney Recipes

Bombay Chutney

Tempering

Oil - 3 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Slit green chillies - 6

Curry leaves few

Hing - a pinch

Other ingredients

Besan - 1 & 1/2 tsp

( diluted in 1/2 cup water)

Water as needed

Chopped onion - a handful

Diced tomato - 1

Chopped curry and coriander leaves for garnish

Lemon juice - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Bombay Chutney

Method

 Heat oil in a pan and temper with above ingredients.

Add onion and fry till transparent, add tomatoes,salt and turmeric powder and give a mix.

Pour needed water and give a boil,reduce flame and pour the diluted besan and in low flame cook till raw smell has disappeared. Make sure the chutney is a bit thin once cooled they will thicken.

Switch off the stove and add lemon juice and garnish with chopped coriander leaves.

Best served hot as a side dish for Idli.Dosa or Poori.

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Idli Rava Upma / Instant Idli Rava Upma / Rice Rava Upma / Arisi Upma With Idli Rava

Idli Rava Upma

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Channa Dal - 1/2 tsp

Jeera - 1/4 tsp

Whole black pepper - 20

Hing - 1/4 tsp

Curry leaves - few

Chopped green chillies - 4

Chopped ginger - 1/2 tsp

Other Ingredients

Idli rava - 1 cup

Water - 3 & 1/4 cups

Salt to taste

Moongh dal - 2 tsp

( soak it in water for 20 minutes)

Method

Heat oil in a pan and temper with above mentioned ingredients.Fry till they are light brown.

Pour water add salt and soaked moongh dal and give a boil,reduce the flame add the rava and mix well.

Cover with a lid and cook it in low flame till rava is well cooked.

Lastly add a teaspoon of  coconut oil mix well and switch off the stove.

Serve hot with any chutney you like.

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Puli Milagai Recipe / Green Chilly Pickle Recipe /Green Chilly in Tamarind Sauce

Puli Milagai

Ingredients

Chopped thin long green chillies - 25

Tamarind - a small lime size ball

( soak it in water for 20 minutes and extract the juice,keep it aside)

Salt to taste

Jaggery - 1 tbsp (heaped)

( add more if needed)

Turmeric powder - 1.2 tsp

Tempering

Sesame oil - 4 tbsp

Mustard seeds - 1 tsp

Methi seeds - 1/4 tsp

Hing - a generous pinch

Green Chilly In Tamarind Sauce

Method

Heat oil in a pan temper it with mustard,methi seeds and hing.

Add the chopped green chilies, salt and turmeric powder fry for few minutes.

Pour the tamarind juice cover with a lid and cook till they are thick.Lastly add the jaggery and cook till oil has separated from the mixture.

Cool and store it in a clean bottle in fridge.

Best served as a side dish for and tiffin or rice.

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Dahiwali Lauki / Al Yakhni / Kashmiri Lauki Recipe / Kashmiri Doodhi Yakhni / Bottle Gourd In Yogurt Gravy

Dahiwali Lauki

Ingredients crushed
Black cardamom - 1
Jeera - 3/4 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small piece
Cloves - 3
Ajwain - 1/2 tsp
( crush the ingredients slightly to this add 1/2 tsp red chilly powder,1/2 tsp coriander powder,1/4 tsp turmeric powder,1/2 tsp dry ginger powder,1/4 tsp hing mix and keep it aside)
Other ingredients
Bottle gourd/Lauki - peel out the skin cut into strips 2 cups
Beaten thick curd - 1 cup
Water - 1 cup or more if needed
Chopped coriander leaves - few
Salt to taste
Mustard oil - 2 tbsp
(If you don't have use any oil)
Oil for deep frying as needed
Chopped green chilly - 1
Method
Heat oil in a pan and deep fry the lauki in batches till light brown,keep it aside
Heat oil in a pan reduce flame and add the crushed masala powders,hing and green chillies,saute till raw smell disappers.
Now add the beaten curd and quickly mix it up to avoid curdling.
Add the water and cook till gravy is slightly thick add salt and the fried lauki.
Cook for one minute switch off the stove garnish with coriander leaves.
best served with roti or rice.

Note:
a) You can shallow fry lauki instead of deep frying.
b) Mustard oil gives best taste to this dish.
c) Bring curd to room temperature whisk well before pouring it in pan to avoid curdling.
d) Add water to the consistency you need,i like it a bit thick.

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Onion Sweet Chutney / Raw Onion Sweet Chutney / Onion Chutney / Instant Onion Chutney

Onion Sweet Chutney

Ingredients

Onion chopped - 1/2 ( medium size onion)

Grated coconut - a handful

Byadagi chillie - 6

Jaggery - 1 tbsp

( add more if you want too sweet)

Salt to taste

Tamarind - a small piece

Tempering

Sesame oil - 1 tbsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Red chillies - 1

Churry leaves few

Method

Take a mixi jar add all the ingredients together add some water and grind to a smooth chutney.

Heat oil in a pan and temper with above ingredients,pour the hot tempering into the chutney.

Mix and serve with any tiffin.

Adapted from Chef.Venkatesh Bhat

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Fijian Roti Recipe / Fiji Roti / Soft Roti Recipe / Fiji Style Roti

 

Fijian Roti

Ingredients

Wheat flour - 2 cups

Oil - 2 tsp

Salt to taste

Boiling water as needed

Ghee to smear on top ( optional)

Method

Take a wide bowl add salt and wheat flour,slowly add boiling water and using a wooden spoon mix well till you are able to form a soft non sticky dough.

Add 2 tsp of oil punch and knead the dough well for 1 or 2 minutes.I usually wet my hand and knead as the mixture will be hot to handle.

Cover and rest for 10 minutes.Divide the portion into equal size balls.Dust your work area with wheat flour and gently roll into semi thin disc.

Heat a tawa and cook the roti on both sides till light brown.

Remove to a plate and brush it with ghee.

Enjoy with any side dish you wish.

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Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes / Mumbai Street Food Recipes

Dabeli

Ingredients for Lal chutney / Red garlic Chutney

Kashmiri red chilly powder - 1 tbsp

Roasted peanuts - 1 tbsp

Triphala / Szechuan pepper - 1/4 tsp

Garlic - 4

Salt to taste

Lemon juice - 2 tsp

Water as needed

( Grind all above ingredients together,add water as needed to get a semi thick chutney consistency.Adjust the seasonings according to your taste.)

Dabeli

Ingredients for potato mixture

Imli Chuney - 1 tbsp or as needed

Boiled and mashed potato - 1 medium size

Dabeli Masala - 1 tbsp or as needed

( Heat butter in a pan add the homemade dabeli masala and fry for a minute.pour the imli chutney and give a mix,add the mashed potatoes and mix till well combined.Pour little water to get a nice mashed thick consistency.switch off the stove.Take a bowl spread the aloo mixture ,sprinkle some grated coconut,thin sev,chopped coriander leaves,fresh pomegranate seeds and keep it aside)

Masala Peanuts

Roasted peanuts - a handful

Lemon juice - 1 tsp

Dabeli masala - 1 tsp

( Mix all above ingredients together in a bowl)

Dabeli

Other ingredients

Chopped coriander leaves as needed

Thin Sev - as needed

Grated coconut - 1 tbsp

Fresh pomegranate seeds - 1/4 cup

Chopped onions as needed

( today i did not use)

Pav buns - 4

Butter to toast the buns as needed

Dabeli

Assembling

Spread the potato mixture on one side of the bun and red garlic chutney on the other side.

Sprinkle some onions,coriander leaves,pomegranet seeds,onions and sev on top of the potato and close the bun.

Roll the edges on sev,heat butter in a tawa and toast both sides till slightly brown.

Serve immediately!

Adapted from Cookingshocking.

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